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This is a Simple Mushroom Soup that does not skip on anything and can be ready in less than 30 minutes! 

CAN MUSHROOM SOUP BE FROZEN

Yes, if sealed properly it can freeze up to 2 months or it can store in your fridge up to 3 days. 

I grew up eating mushroom soup, you know the kind from the can! Even then I loved it and so did my Mother.

Actually it was her favorite soup, but she never ever made it from scratch.

Then when I became a huge foodie in my later years, I made it for her.

And she literally near fell off her chair, ever since then she makes it from scratch just like this.

Once you try making mushroom soup from home. You will never ever go back to the canned kind, trust me.

It is a crime. A crime on real homemade mushroom soup!

HOW COOK MUSHROOM SOUP

• Start by melting the butter in a large stock pot. Once the butter has melted add in the sliced mushrooms and reduce to a low – medium heat and cook those mushrooms, turning often till browned.
• Season with mushrooms with onion powder, salt and pepper.
• Remove the mushrooms and add 1 tbsp of olive oil to the pot along with the flour and cook stirring the whole time. To ensure the flour cooks, removing the flour taste.
• Toss back in the mushrooms, thyme and garlic cloves. Saute 1 minute before adding in the chicken stock.
• Bring to a low simmer, add the whipped cream and cover and simmer on low heat for 40 minutes. *Stir here and there to ensure it does not burn.
• Ladle into bowls and garnish with fresh parsley!

WHAT KIND OF MUSHROOMS FOR CREAM OF MUSHROOM SOUP

• Cremini
• Portobello 
• Oyster
• Shiitake

My soup here is made with brown mushrooms these are definitely my favorite mushroom to use for this soup. 

WHY IS MUSHROOM SOUP HEALTHY 

Mushrooms are so good for because they are packed full of vitamins and antioxidants that help protect the body from damaging free radicals.

WHAT GOES WITH MUSHROOM SOUP

• Croutons
• Parsley
• Parmesan cheese

CAN MUSHROOM SOUP GO BAD

Yes, because it has cream and chicken stock in it. So I recommend keeping in the fridge for a maximum of 3 days in a sealable container.  

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?

• Instant Pot French Onion Soup
• Gnocchi Sausage Kale Soup
• Broiled Lasagna Soup
• Healthy Seafood Soup
• Creamy Beet Soup
• Thai Carrot Soup

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Simple Mushroom Soup

Yield: 4

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Ingredients

• 3 tbsp of unsalted butter
• 1 tbsp of Olive Oil
• 2 pounds sliced fresh brown mushrooms
• 5 cups of chicken stock
• 1 cup heavy whipping cream
• 1 tbsp of flour
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tbsp fresh chopped parsley, to serve
• 2 cloves garlic, peeled
• 1 pinch salt and freshly ground black pepper to taste

Instructions

1. Start by melting the butter in a large stock pot. Once the butter has melted add in the sliced mushrooms and reduce to a low - medium heat and cook those mushrooms, turning often till browned.
2. Season with mushrooms with onion powder, salt and pepper.
3. Remove the mushrooms and add 1 tbsp of olive oil to the pot along with the flour and cook stirring the whole time. To ensure the flour cooks, removing the flour taste.
4. Toss back in the mushrooms, thyme and garlic cloves. Saute 1 minute before adding in the chicken stock.
5. Bring to a low simmer, add the whipped cream and cover and simmer on low heat for 40 minutes. *Stir here and there to ensure it does not burn.
6. Ladle into bowls and garnish with fresh parsley!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 103mgSodium: 966mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 6g

These calculations are based off Nutritionix

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